Coconut carrot slices

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• d41d0y

  30 October 2010

  d41d0y rated and commented on this recipe

  

  I like the contrast between the crunchy topping and the extremely moist cake. My topping wasn't too crumbly as I only had about 50g of coconut left over and I used about 35g of butter, so I think the solution to the topping is to adjust the butter:coconut ratio. I thought 300g was WAY too much sugar as dessicated coconut is already very sweet so I took it down to 200g and it tastes fine. Could probably even be 175g! Very easy cake. Lots of taste for little effort.

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• stewc

  07 November 2010

  stewc rated and commented on this recipe

  

  Good cake recipe, but don't bother with the topping it will just fall off

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• jolo70

  14 November 2010

  jolo70 rated and commented on this recipe

  

  Very easy, very tasty!

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• caron

  27 December 2010

  caron rated and commented on this recipe

  

  This is a lovely moist cake and very easy to make. Having read other comments, I only used 50gs of desiccated coconut for the topping which seemed to work really well. I used the correct cooking time as stated in recipe but mine could have done with about 10 mins longer as hard to tell if properly cooked once the topping has been put on. I would make this cake again.

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• Silky

  25 January 2011

  Silky rated and commented on this recipe

  

  I followed advice and doubled the amount of butter (and included a couple of different types of sugar) in the topping and it turned out perfectly! I found the cooking time ample but have a very keen fan oven so I can see that it could vary. My housemate said it's one of the best homemade cakes he's ever had - and he's pretty hard to please! Compliments all round, would definitely recommend.

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• Serious Eats

  26 January 2011

  Serious Eats rated and commented on this recipe

  

  I made a baatch of these and took them into work the following day. Everyone adored them but I found them much too buttery even though I omitted the coconut topping! Its no surprise really when the cake contains more butter than carrot!

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• miranda

  13 February 2011

  miranda rated this recipe

  

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• Venisha

  06 March 2011

  Venisha rated and commented on this recipe

  

  Made this cake as it seemed to coincidence with many ingredients that I had in my cupboard. The recipe was extremely easy to follow and the cake smelt delicious while baking. Was delicious when it came out as well. Only problem is that it took closer to 50 mins to do but that may have been a personal error as I used a loaf tin so the centre took forever to cook. The topping was put in @ the 30 min mark which meant that after 20 mins it was burnt. Others said it crumbled off which was correct so tips about making this with mascropone should be tried. Overall two thumbs up!

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• Lilyloobs

  12 March 2011

  Lilyloobs rated and commented on this recipe

  

  Wow this is absolutely gorgeous and so easy to make! I put more butter in the topping which worked really well and made it stick to the cake. Sure to become a firm favourite ....

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• Marola

  12 March 2011

  Marola rated and commented on this recipe

  

  Didn't use butter for the cake, used what we used to call marg. as I think it gives a lighter texture. Due to this change I make the cake by creaming the fat and suger. Didn't change anything else and yes some of the topping did come off but, I forgive it.........perfect cake, it's going in the book.

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• Topcattips

  12 March 2011

  Topcattips commented on this recipe

  Made this today for the first time as a change to my usual Carrot, Ginger & Orange Cake recipe - I am a very very experienced cook - followed the recipe to the letter and it was an unmitigating disaster - my husband said it was the worst cake I've ever made (and he taste tests everything I make!!) - despite giving it 45mins in the oven BEFORE I put the coconut topping on & then giving it another 10mins for the topping although a skewer when inserted came out clean once cold the cake was a heavy stodgy mess!!! Not at all the fabulously light cake shown in the photo!! I note from the other comments that 30mins seems to be nowhere enough cooking time for this cake so will try it again and give it the 50mins that another tester gave it & see if it makes a difference if not I will be going back to my fail safe recipe I've been using for years!!

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• Kay P

  03 April 2011

  Kay P rated and commented on this recipe

  

  Tried making this after a friend gave me a slice. Opening up the oven door to put on the topping after 30 mins made it sink completely :(. Next time will ditch the topping!

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• PENNY

  21 May 2011

  PENNY commented on this recipe

  A really moist and scrummy cake,did not last long in my house. I do agree with the above comments though it definately needs 10 to 15 mins more cooking time than stated in the recipe. ( A few sultanas added to the mix makes it even more yummy.)

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• PENNY

  21 May 2011

  PENNY rated this recipe

  

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• Ruth_clarke

  21 May 2011

  Ruth_clarke rated and commented on this recipe

  

  I love this recipe. I have been using in for a couple of years without fail! The recipe is very versatile! I use the basic cake recipe to make an 8 inch round cake for birthday and celebration cakes. I then make a cinnemon frosting before icing it. If I ma making it as a tray bake I do make the coconut topping but use about 50-60g icing and it works fine. 45 minutes is about the average cooking time. So many people love this and is my most requested type of birthday cake.

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• Jiggler

  30 May 2011

  Jiggler rated and commented on this recipe

  

  Superb cake. very easy to make. I baked in a deep tin and it took almost 2hrs to bake!! Well worth the wait, didnt find the topping too crumbly- all the more to nibble on when you're done with the main slice!

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• sonya_l

  04 June 2011

  sonya_l commented on this recipe

  Absolutely BEAUTIFUL cake - my new favourite. Even my other half who hates carrots and coconut thought it was amazing! (I told him what was in it ATFER he's eaten it. Hehe) Didnt bother with the topping suggested - just a thin covering of buttercream was fine.

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• peacock

  17 June 2011

  peacock rated and commented on this recipe

  

  A lovely cake. I didn't bother with the topping but followed the cake recipe exactly and it didn't need any longer in my oven.

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• umm ayman

  21 June 2011

  umm ayman commented on this recipe

  this cake is wonderfully moist and delicious. i love coconut but mixed with carrots.... what a combination. i did the marscapone cheese topping. I used light soft brown sugar. I also cooked it for about 50 mins. leave to cool before putting on the topping. lovely!!!!

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• Toni

  24 June 2011

  Toni rated and commented on this recipe

  

  Oh my god; these are amazing. Following comments from others added a bit more butter to topping to help secure the coconut. Keeps lovely for days in the fridge (little and often).

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Ingredients

• 250g pack unsalted butter
• 300g light muscovado sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrots
• 2 tsp mixed spice

FOR THE TOPPING

• 85g desiccated coconut
• 25g light muscovado sugar
• 25g butter , melted

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Difficulty and servings

Serves 15

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 250g pack unsalted butter
• 300g light muscovado sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrots
• 2 tsp mixed spice

FOR THE TOPPING

• 85g desiccated coconut
• 25g light muscovado sugar
• 25g butter , melted

PER SERVING

347 kcalories, protein 4g, carbohydrate 35g, fat 22 g, saturated fat 15g, fibre 2g, sugar 25g, salt 0.22 g

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